Nothing better than this for a Tuesday evening – the Wild Mushroom and Arugula Risotto.
Do you watch Top Chef? My sister introduced me to it during season 6, and I watched it religiously for a few years (until Last Chance Kitchen became a regular thing, and—spoiler alert!—they eliminated Kristen over Josie in season 10. I mean, really. Kristen was obviously the best.) Risotto is one of the most notorious dishes you can cook on Top Chef. The contestants who choose to make it frequently get sent home; it takes too long to cook, and the chefs usually have only an hour before they need to present to the judges, so it’s underdone.
Whenever I cook risotto, I think of Tre from season 8, anxiously stirring a pot of it, imploring, “Cook, risotto! Cook, risotto!” Needless to say, the risotto didn’t cook in time, and Tre got sent home. Thanks to Tre, if it takes a long time for me to cook something in the kitchen, Mark and I will joke, “Cook, risotto! Cook, risotto!” Even if it isn’t risotto. We’re weird like that.
As Tre well knows, a dish like this Arugula Risotto and Wild Mushroom takes a lot of time and patience, both for prep and cooking. You need to vigilantly stand by the stove, constantly monitoring the progress. Thankfully, this risotto is so worth it.
I adapted it from Eating Well, using Israeli couscous instead of pearl barley. While Eating Well recommends six cups of arugula, I feel like it overwhelms the other flavors; as much as I love arugula, I prefer it as a garnish in this meal. Lastly, to make the recipe vegan, I use vegan butter and parmesan. The parmesan is from Debbie at maple•spice.
The past few times I’ve made this risotto, I’ve cooked a double batch, A) because it’s delicious, 2) because I then have plenty of leftovers for lunches, and D) because I rarely make it, so I might as well cook twice as much when I do! (That list is a Home Alone reference, for those who are confused. I really do know how to count—and alphabetize).
If you make my Arugula Risotto with Wild Mushroom Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
3 cups vegetable broth Try out our Arugula Risotto with Wild Mushroom Recipe and post your results below in the comments…
How to make Arugula Risotto with Wild Mushroom
¾ cups water
olive oil spray
1 small onion, minced
2 cloves garlic, minced
3 cups mixed wild mushrooms, coarsely chopped
1 ½ cups Israeli couscous
½ cup red wine
4 tbsp nutritional yeast, finely ground
4 tbsp ground almonds
½ tsp salt
1 tbsp Earth Balance
2 tsp balsamic vinegar
1 cup arugula
freshly ground pepper to taste
3 cups vegetable broth
Try out our Arugula Risotto with Wild Mushroom Recipe and post your results below in the comments…